Livestock

Creating a more sustainable food system begins by understanding how the animals we eat—whether it’s beef, pork, or poultry—should live: what they should eat, and how they should be treated, slaughtered, and ultimately transformed into the food we eat. It’s about grass-fed, pasture-raised animals that live outdoors and are treated humanely, without the use of antibiotics. It’s a complex puzzle, one that requires returning forgotten pieces to the local food systems, and reestablishing transparency and trust.

Grocery stores can be confusing places, and the meat department is no different. From free-range chicken to wild-caught salmon and everything in between, it can be hard to know which way to go—and more importantly, what’s worth the extra dough.

When it comes to beef, there are the obvious decisions, like which cut and how much, but from there things can get a little dicey. In particular... Read more